churro cheesecake bars;
Delightful, creamy cheesecake sandwiched between flaky layers and topped with a churro cinnamon sugar crust.
Oven Temp: 350°F
Servings: 10
Print Recipe
Pin Recipe
Ingredients
- 1 8oz package crescent rolls
- 1 8oz brick cream cheese (room temperature)
- ½ cup sugar
- 1 tsp vanilla
- 1 egg
- cinnamon sugar (1 tsp cinnamon to 1½ Tbsp sugar)
Instructions
- Prepare an 8"x8" pan. Lightly spray with oil and line the pan with parchment paper.
- Open the 8oz can of crescent roll dough, and split in half. (Each half should be 4 crescent rolls). Pinch together the seams to form a square, and press one square into the bottom of the pan. Reserve the other for later.
- In a medium bowl combine 1 8oz brick of cream cheese, ½ cup sugar, 1 tsp vanilla, and 1 egg. Use a hand mixer to combine until homogeneous and smooth.
- Pour the mixture over the prepared dough in the pan. Even out with a spatula.
- Take the remaining square of crescent roll dough, and pinch together the seams. Stretch or flatten as needed to cover the top of the pan. (It's easiest to do this before placing onto the cheesecake mixture.)
- In a small bowl, combine 1 tsp cinnamon and 1½ Tbsp sugar. Mix until combined. Sprinkle cinnamon sugar over the top layer of dough.
- Bake at 350°F for 25-35 minutes. Allow the bars to cool before cutting and serving. These churro cheesecake bars are also great chilled in the fridge.
Did you make this recipe?Mention @bestwithchocolate or tag #bestwithchocolate!